[E 260 | Acetic acid | quantum satis | | |
E 261 | Potassium acetate | quantum satis | | |
E 262 | Sodium acetates | quantum satis | | |
E 263 | Calcium acetate | quantum satis | | |
E 270 | Lactic acid | quantum satis | | |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | |
E 302 | Calcium ascorbate | quantum satis | | |
E 304 | Fatty acid esters of ascorbic acid | quantum satis | | |
E 322 | Lecithins | quantum satis | | |
E 325 | Sodium lactate | quantum satis | | |
E 326 | Potassium lactate | quantum satis | | |
E 327 | Calcium lactate | quantum satis | | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | | |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | | |
E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | | |
E 472e | Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | | |
E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | | |
07.1.2 | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
E 260 | Acetic acid | quantum satis | | |
E 261 | Potassium acetate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 262 | Sodium acetates | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 263 | Calcium acetate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 270 | Lactic acid | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 302 | Calcium ascorbate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 304 | Fatty acid esters of ascorbic acid | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 322 | Lecithins | quantum satis | | |
E 325 | Sodium lactate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 326 | Potassium lactate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 327 | Calcium lactate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerek |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | | |
07.2 | Fine bakery wares |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 200 | (25) | |
Group IV | Polyols | quantum satis | | only energy-reduced or with no added sugar |
E 160b | Annatto, Bixin, Norbixin | 10 | | |
E 160d | Lycopene | 25 | | |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only with a water activity of more than 0,65 |
E 220-228 | Sulphur dioxide — sulphites | 50 | | only dry biscuits |
E 280-283 | Propionic acid — propionates | 2 000 | (1) (6) | only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65 |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only cake mixes |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | |
E 392 | Extracts of rosemary | 200 | (41) (46) | |
E 405 | Propane-1, 2-diol alginate | 2 000 | | |
E 426 | Soybean hemicellulose | 10 000 | | only prepackaged fine bakery wares intended for retail sale |
E 432-436 | Polysorbates | 3 000 | (1) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | |
E 475 | Polyglycerol esters of fatty acids | 10 000 | | |
E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | | |
E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | |
E 483 | Stearyl tartrate | 4 000 | | |
E 491-495 | Sorbitan esters | 10 000 | (1) | |
E 541 | Sodium aluminium phosphate acidic | 1 000 | (38) | only scones and sponge wares |
E 901 | Beeswax, white and yellow | quantum satis | | only as glazing agents only for small products of fine bakery wares coated with chocolate |
E 902 | Candelilla wax | quantum satis | | only as glazing agents only for small products of fine bakery wares coated with chocolate |
E 903 | Carnauba wax | 200 | | only as glazing agents only for small products of fine bakery wares coated with chocolate |
E 904 | Shellac | quantum satis | | only as glazing agents only for small products of fine bakery wares coated with chocolate |
E 950 | Acesulfame K | 2 000 | | only cornets and wafers, for ice-cream, with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 800 | (52) | only cornets and wafers, for ice-cream, with no added sugar |
E 955 | Sucralose | 800 | | only cornets and wafers, for ice-cream, with no added sugar |
E 959 | Neohesperidine DC | 50 | | only cornets and wafers, for ice-cream, with no added sugar |
E 961 | Neotame | 60 | | only cornets and wafers, for ice-cream, with no added sugar |
E 950 | Acesulfame K | 2 000 | | only essoblaten — wafer paper |
E 951 | Aspartame | 1 000 | | only essoblaten — wafer paper |
E 954 | Saccharin and its Na, K and Ca salts | 800 | (52) | only essoblaten — wafer paper |
E 955 | Sucralose | 800 | | only essoblaten — wafer paper |
[E 960 | Steviol glycosides | 330 | (60) | only essoblaten — wafer paper] |
E 961 | Neotame | 60 | | only essoblaten — wafer paper |
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only essoblaten — wafer paper |
E 950 | Acesulfame K | 1 000 | | only fine bakery products for special nutritional uses |
E 951 | Aspartame | 1 700 | | only fine bakery products for special nutritional uses |
E 952 | Cyclamic acid and its Na and Ca salts | 1 600 | (51) | only fine bakery products for special nutritional uses |
E 954 | Saccharin and its Na, K and Ca salts | 170 | (52) | only fine bakery products for special nutritional uses |
E 955 | Sucralose | 700 | | only fine bakery products for special nutritional uses |
E 959 | Neohesperidine DC | 150 | | only fine bakery products for special nutritional uses |
E 961 | Neotame | 55 | | only fine bakery products for special nutritional uses |
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)a (49) (50) | only fine bakery products for special nutritional uses |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(41): Expressed on fat basis |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(51): Maximum usable levels are expressed in free acid |
(52): Maximum usable levels are expressed in free imide |
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
(38): Expressed as aluminium |
(46): As the sum of carnosol and carnosic acid |
[(60): Expressed as steviol equivalents] |
[(76): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
08 | Meat |
08.1 | Unprocessed meat |
08.1.1 | Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 |
E 129 | Allura Red AG | quantum satis | | only for the purpose of health marking |
E 133 | Brilliant Blue FCF | quantum satis | | only for the purpose of health marking |
E 155 | Brown HT | quantum satis | | only for the purpose of health marking |
08.1.2 | Meat preparations as defined by Regulation (EC) No 853/2004 |
E 120 | Cochineal, Carminic acid, Carmines | 100 | | only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
E 129 | Allura Red AG | 25 | | only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
E 150a-d | Caramels | quantum satis | | only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
E 220-228 | Sulphur dioxide — sulphites | 450 | (1) (3) | only breakfast sausages ; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat |
E 220-228 | Sulphur dioxide — sulphites | 450 | (1) (3) | only salsicha fresca, longaniza fresca, butifarra fresca |
E 261 | Potassium acetate | quantum satis | | only prepacked preparations of fresh minced meat |
E 262 | Sodium acetates | quantum satis | | only prepacked preparations of fresh minced meat |
E 300 | Ascorbic acid | quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
E 301 | Sodium ascorbate | quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
E 302 | Calcium ascorbate | quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
E 325 | Sodium lactate | quantum satis | | only prepacked preparations of fresh minced meat |
E 326 | Potassium lactate | quantum satis | | only prepacked preparations of fresh minced meat |
E 330 | Citric acid | quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
E 331 | Sodium citrates | quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
E 332 | Potassium citrates | quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
E 333 | Calcium citrates | quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only breakfast sausages ; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance |
E 553b | Talc | quantum satis | | only surface treatment of sausages |
(1): The additives may be added individually or in combination |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
08.2 | Processed meat |
08.2.1 | Non-heat-treated processed meat |
Group I | Additives | | | |
E 100 | Curcumin | 20 | | only sausages |
E 100 | Curcumin | quantum satis | | only pasturmas |
E 101 | Riboflavins | quantum satis | | only pasturmas |
E 110 | Sunset yellow FCF/Orange Yellow S | 135 | | only sobrasada |
E 120 | Cochineal, Carminic acid, Carmines | 100 | | only sausages |
E 120 | Cochineal, Carminic acid, Carmines | 200 | | only chorizo sausage/salchichon |
E 120 | Cochineal, Carminic acid, Carmines | quantum satis | | only pasturmas |
E 124 | Ponceau 4R, Cochineal Red A | 250 | | only chorizo sausage/salchichon |
E 124 | Ponceau 4R, Cochineal Red A | 200 | | only sobrasada |
E 150a-d | Caramels | quantum satis | | only sausages |
E 160a | Carotenes | 20 | | only sausages |
E 160c | Paprika extract, capsanthin, capsorubin | 10 | | only sausages |
E 162 | Beetroot Red, betanin | quantum satis | | only sausages |
E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | quantum satis | (1) (2) | only surface treatment of dried meat products |
E 235 | Natamycin | 1 | (8) | only surface treatment of dried cured sausages |
E 249-250 | Nitrites | 150 | (7) | |
E 251-252 | Nitrates | 150 | (7) | |
E 315 | Erythorbic acid | 500 | | only cured meat products and preserved meat products |
E 316 | Sodium erythorbate | 500 | | only cured meat products and preserved meat products |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only dehydrated meat |
E 315 | Erythorbic acid | 500 | (9) | only cured products and preserved products |
E 316 | Sodium erythorbate | 500 | (9) | only cured products and preserved products |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |
E 392 | Extracts of rosemary | 100 | (46) | only dried sausages |
E 392 | Extracts of rosemary | 150 | (41) (46) | excluding dried sausages |
E 392 | Extracts of rosemary | 150 | (46) | only dehydrated meat |
E 553b | Talc | quantum satis | | surface treatment of sausages |
E 959 | Neohesperidine DC | 5 | | as flavour enhancer only |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(7): Maximum amount that may be added during manufacturing |
(8): mg/dm 2 surface, not present at a depth of 5 mm |
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
(13): Maximum limit expressed on fat |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
[(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
08.2.2 | Heat-treated processed meat |
Group I | Additives | | | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
E 100 | Curcumin | 20 | | only sausages, pâtés and terrines |
E 120 | Cochineal, Carminic acid, Carmines | 100 | | only sausages, pâtés and terrines |
E 129 | Allura Red AG | 25 | | only luncheon meat |
E 150a-d | Caramels | quantum satis | | only sausages, pâtés and terrines |
E 160a | Carotenes | 20 | | only sausages, pâtés and terrines |
E 160c | Paprika extract, capsanthin, capsorubin | 10 | | only sausages, pâtés and terrines |
E 162 | Beetroot Red, betanin | quantum satis | | only sausages, pâtés and terrines |
E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1 000 | (1) (2) | only pâté |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only aspic |
E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only aspic |
E 249-250 | Nitrites | 150 | (7) (59) | Except sterilised meat products (Fo > 3,00) |
E 249-250 | Nitrites | 100 | (7) (58) (59) | only sterilised meat products (Fo > 3,00) |
E 300 | Ascorbic acid | quantum satis | | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben |
E 301 | Sodium ascorbate | quantum satis | | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben |
E 315 | Erythorbic acid | 500 | (9) | only cured meat products and preserved meat products |
E 316 | Sodium erythorbate | 500 | (9) | only cured meat products and preserved meat products |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 250 | | only libamáj, libamáj egészben, libamáj tömbben |
E 392 | Extracts of rosemary | 150 | (41) (46) | excluding dried sausages |
E 392 | Extracts of rosemary | 100 | (46) | only dried sausages |
E 392 | Extracts of rosemary | 150 | (46) | Only dehydrated meat |
E 427 | Cassia gum | 1 500 | | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1), (41) | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
E 481-482 | Stearoyl-2-lactylates | 4 000 | (1) | only minced and diced canned meat products |
E 553b | Talc | quantum satis | | surface treatment of sausages only |
E 959 | Neohesperidine DC | 5 | | as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(7): Maximum amount that may be added during manufacturing |
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) |
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
[(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
08.2.3 | Casings and coatings and decorations for meat |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | except edible external coating of pasturmas |
Group III | Colours with combined maximum limit | 500 | | only decorations and coatings except edible external coating of pasturmas |
Group III | Colours with combined maximum limit | quantum satis | | only edible casings |
E 100 | Curcumin | quantum satis | | only edible external coating of pasturmas |
E 101 | Riboflavins | quantum satis | | only edible external coating of pasturmas |
E 120 | Cochineal, Carminic acid, Carmines | quantum satis | | only edible external coating of pasturmas |
E 160b | Annatto, Bixin, Norbixin | 20 | | |
E 160d | Lycopene | 500 | | only decorations and coatings except edible external coating of pasturmas |
E 160d | Lycopene | 30 | | only edible casings |
E 200-203 | Sorbic acid — sorbates | quantum satis | | only collagen-based casings with water activity greater than 0,6 |
E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1 000 | (1) (2) | only jelly coatings of meat products (cooked, cured or dried) |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4 000 | (1) (4) | only glazings for meat |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
[(78): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
08.2.4 | Traditionally cured meat products with specific provisions concerning nitrites and nitrates |
08.2.4.1 | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
E 249-250 | Nitrites | 175 | (39) | only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
E 251-252 | Nitrates | 250 | (39) (59) | only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
E 249-250 | Nitrites | 100 | (39) | only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
E 251-252 | Nitrates | 250 | (39) (59) | only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
E 249-250 | Nitrites | 175 | (39) | only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity |
E 251-252 | Nitrates | 250 | (39) (59) | only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity |
E 249-250 | Nitrites | 50 | (39) | only cured tongue : Immersion cured for at least 4 days and pre-cooked |
E 251-252 | Nitrates | 10 | (39) (59) | only cured tongue : Immersion cured for at least 4 days and pre-cooked |
E 249-250 | Nitrites | 150 | (7) | only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks |
E 251-252 | Nitrates | 300 | (7) | only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks |
E 249-250 | Nitrites | 150 | (7) | only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C |
E 251-252 | Nitrates | 250 | (7) (40) (59) | only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C. |
E 249-250 | Nitrites | 50 | (39) | only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation |
E 251-252 | Nitrates | 250 | (39) | only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation |
(7): Maximum added amount |
(39): Maximum residual amount, residue level at the end the production process |
(40): Without added nitrites |
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
08.2.4.2 | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). |
E 249-250 | Nitrites | 175 | (39) | only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days |
E 251-252 | Nitrates | 250 | (39) (59) | only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days |
E 249-250 | Nitrites | 100 | (39) | only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days |
E 251-252 | Nitrates | 250 | (39) (59) | only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days |
E 251-252 | Nitrates | 250 | (39) (59) | only jamon curado, paleta curada, lomo embuchado y cecina and similar products : Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days |
E 249-250 | Nitrites | 100 | (39) | only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month |
E 251-252 | Nitrates | 250 | (39) (59) | only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months |
E 251-252 | Nitrates | 250 | (39) (40) (59) | only jambon sec, jambon sel and other similar dried cured products : Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months |
E 249-250 | Nitrites | 50 | (39) | only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation] |